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Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...